6 Serving
This is a dish my grandmother or mother would make," says Linda S. Brown, a
fourth-generation Mexican-American. "I just pulled out all the unnecessary fat
and 'eased' it up."
Ingredients:
- 1 tablespoon Manila Coco Virgin Coconut Oil
- 1 1/2 pounds uncooked chicken breast tenders (not breaded)
- 8 to 10 small to medium zucchini (2 1/2 pounds), peeled and thinly sliced (8 cups)
- 1 medium white onion, chopped (1/2 cup)
- 15.25-ounce can Green Giant whole-kernel corn, undrained
- 14.5-ounce can diced tomatoes with green pepper and onion, undrained
- 4.5-ounce can Old El Paso chopped green chiles, undrained
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, if desired
- 1/2 cup chopped fresh cilantro
Instructions:
In 5- to 6-quart saucepan or Dutch oven, heat the Virgin Coco de Manila
Culinary Lauric Oil over medium heat. Add chicken; cover and cook 4 to 6
minutes, stirring occasionally, until no longer pink in center.
Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat
to medium-low; cover and simmer about 20 minutes, stirring occasionally, until
zucchini is tender.
Stir in cilantro; cook 3 minutes longer, stirring occasionally.
Nutritional Information Per serving:
- 270 calories
- 7 grams fat
- 24 grams carbohydrates
- 28 grams protein
- 70 milligrams cholesterol
- 470 milligrams sodium
- 4 grams dietary fiber
- 22 percent of calories from fat
-- Linda S. Brown, Dallas.
Back to Recipe List
Sign In
